One of my MOST favorite meals is Buffalo Mussels!
Many many years ago my friend Sheri and I had dinner at a local restaurant that specializes in Belgian food and serves Pots of Mussels.
They have many different types of mussels, but the ones that caught Sheri’s and my attention were the Buffalo Mussels.
They were delicious and so I set about to recreate them at home.
Whenever Sheri visits (she has moved way too many times since that dinner) we always have Buffalo Mussels and this visit was no exception. The only problem is that now some of our children are enjoying them as well – less for us! LOL!
I did a LOT of experimenting to get the recipe just right. Sheri often warns me to never eat them in the restaurant again, as she thinks mine are much better.
- Clean and debeard your mussels (I usually make around 3 pounds)
- Place mussels in a large pot and add white wine until there is about 3/4 of an inch of white wine in the bottom of the pot
- Add one large bottle of hot sauce (Louisiana, etc. – I haven’t seen any real difference in the brands for this recipe)
- Cover and steam until the mussels open; The amount of broth will have increased as the liquid is steamed from the mussels themselves
- Sprinkle crumbled bleu cheese over the top and recover.
- As the bleu cheese melts spoon into serving bowl
- Serve with large chunks of French bread so as to soak up all of the wonderful broth
I’m joining Gollum at Foodie Friday. Stop by and visit all of the tasty sites.
If you haven’t already, you might want to take a look at the tablescape at which these mussels are usually served.
Click here to see more of the tablescape.
Looking forward to seeing you at Seasonal Sundays! It’s all about what this SEASON means to YOU!
- The Tablescaper